Easy Small Batch Easter Egg Cupcakes

Preheat the oven to 350°F (177°C) and line a standard cupcake pan with 6 paper cupcake liners. Then, whisk the all purpose flour, baking powder, and Kosher salt in a small bowl. Set aside.

Add the softened unsalted butter and granulated sugar to a medium mixing bowl. Using a hand mixer with beaters, cream the butter and sugar until it's very light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl with a rubber spatula halfway through to ensure everything is well-mixed. Then, mix in the egg and vanilla extract until smooth.

Add the flour mixture to the wet ingredients. Mix until the batter is about 75% combined. Then, add the buttermilk and neutral oil. Mix just until the batter comes together. Don't over-mix or the cupcakes will come out dense and dry!

Using a cupcake scoop, evenly divide the batter between the cupcake liners. They should be about ⅔rds full.

Bake the cupcakes for 16-18 minutes, or until an inserted toothpick has just a few moist crumbs. Let the cupcakes cool in the pan for 5 minutes. Then, transfer the cupcakes to a wire rack to cool completely.

Fit a piping bag with a large swirl tip. Use a rubber spatula to transfer the chocolate buttercream to the piping bag.

Pipe the cooled cupcakes with the chocolate frosting in a nest shape. Don't pipe the buttercream too high! You want it to be fairly level so the frosting looks like bird's nests.

Right before serving, gently press 3 mini egg candies in the center of each chocolate buttercream nest. Enjoy!